fud

Sorry if this has been asked before but I couldn't find a good way to search "souffle with only egg white" and have it give me anything meaningful back. I have 8 egg whites but no yolks and I want to make a souffle but I've only ever made souffle's that use the yolks too. Can this be done? If so anyone have links to recipes/ideas that do this? Thanks!

You guys try the "Dino" Ribs at this pub on Commercial south of broadway? It's on the west side of the street I think and I'm drawing complete blank on the name but I recall the ribs were wonderful!

^ Hey is Brick Oven still around? I used to get my fix from their when I was a wee lad.

Hey Appreciator, I dont think that was the spirit of the posts. I'm betting the comments were in reference to how powerful this forum can be and how a good wine suggestion backed up by some other anectotal evidence can completely empty BCL store shelves in literally less than one day! Actually what really helped were the posts that said "don't bother with <this> store" saved me a few trips And I totally agree that it's nice to try some of these suggested wines! I'm pretty new to the scene so its good to feel like I've gotten a good value for my money because there's concensus on the quality of some wines (assuming my tastes agree with you guys) That beer sounds wonderful! I might have to find me a couple to try! P.S. Someone told me they sell StrongBow at BCL but only in cases so if anyone is interested in splitting a case PM me!

Shalmanese that is awesome. A true empiricle test versus what I usually do which i sit here and theorize! Good stuff! Now I'd love to find out the WHY to your conclusions: My guesses - When you bake flour you remove it's ability to form gluten (??) so it won't mix with water - There has to be something with animal fat and how it bonds with flour as opposed to oil I remember toasted flour has a really bitter taste

I ate there 2 years back. Nothing special. I think Tony Roma's is better (if you want to pick a name of a rib place out of a hat) Corn bread was SO dry....I required water to prevent it getting lodged in my throat.

Hey is Quince a restaurant/school or catering company? The web site confuses me.

There's a lovely bubbly on sale at BCL which everyone simply MUST get...it's called Baby Duck Boy...eGullet is a force to be reckoned with...

Neil, We're on the same wavelength. What Souffle? Huh? We made souffle? [mmm] Irishgirl: oh man I would have loved wolfing it down while making the pad thai...what an image that would be!

Always the big question. In short. Yes. The course I will split the price into 30% fun and entertainment, 70% true transferrable skill value. Chef Tony is so excited about food and cooking and it shows and it makes the classes so incredible. The format is good with a demo and then handson and then back to demo. I don't know how many times I made something and bit into it and thought "my god it is actually good and I made it!" I got to learn some new cuts, a billion tricks and some food theory I didn't know before making the whole experience well worth the money. Honestly for $30 some odd dollars an hour it's a bargain considering Audi charges me $30 to change a friggin light bulb! What Chef Tony told us on day one is really making sense at day 7. He's not teaching us recipes. Anyone can do that. He's teaching us how to be confident in the kitchen. That is truly priceless. Instead of hiding behind what is safe and what we know. We have all learned how to step out of our zones of comfort and really experiement with food. My confidence level has gone up a tonne and I feel like I can hold my own next to old mum who always told me since I was a kid (get out of the kitchen you don't know what you're doing!) Take that mum! she loved the seared halibut I made over the weekend. Now I don't go over to get fed, I go over to feed my family. That, IMHO has got to be worth more than I paid.

Is that some kind of mutant cousin of Okonomyaki which I will say looks much nicer. For a good pic of deluxe okonomyaki hit this link Don Quixote

Key to asian thickeners for sure. Corn Starch is a nice alternative if you are aiming to thicken and not flavour. I thought fat was fundamental to Roux because it binds the flour into paste and so it flavours and thickens. I guess if you want the browned flour flavour then oven browning would work. If you just want to thicken, cornstarch works. I just like saying the word "Roux" and when you say it to guests they get this excited look on their face like you're making nuclear fusion. I guess it's like saying "demi-glace"

I was shocked that lemons in Fiji look like limes. I wondered if they had limes in Fiji then!

1. Granola + Raisins + Fresh Fruit + Plain Yogurt = Bliss 2. The new kellog's offering - Extra ain't bad, a bit sugery 3. Vector - I don't know what it is but it's like they packed speed into this cereal, my ride to work is so much nicer with vector in my body.

yeah if only I spent 1 minute to find out where all the ingredients were on the table (mise was done but I didn't know where You really need to "plan" everything before you get started, there's no room for error with those 70K BTUs I tell you. Great place to watch the high BTU madness I found is a thai place in Seattle called "Thai Tom" on University Avenue. The man "Tom" is certifiably nuts. Working 6 high BTUs at the same time and two drones doing mise contstantly to feed his woks. Hey Alex made a good point just now. Where the heck is the "drool" emoticon. Isn't this a food forum?

So Sad, I was wisking like I'd never wisked before and then my partner felt sorry for me and took over. She has some pipes...sadly i do not Same here. Molasses out, I need to tweak this quite a bit. I also noticed that the high BTUs resulted in panic because everything moved so fast! I was not used to the stuff just burning. I mean cook time t the BTUs we had should have been like 1 minute or less including the noodles! I was forced to take the sucker off the heat so I could locate the other ingredients I'll let Moosh quote the wines since I wrote only one down, not both! We going to have an NWCAV Egullet cooperative dinner sometime?

NWCAV Class #7 --------------------- Vietnamese Style Calamari Salad -------------------------------------- We got to remove the beaks (!) and then score the main body and bread them in flour and corn starch (and cayenne!) This is the Wok with oil (use 10% used oil to add to the browning! After a good deep fryin the squiddies are ready to go into the salad The finished product. Note the subtle product placement. If we had fried these suckers in duck fat, my life would be complete! Coconut Lime Souffle ------------------------- Use Coconut milk and lime and some corn starch to prevent curdling! Then wisk eggs like mad! Wisking egg whites like mad! Talk about arm work out! Whisk until the eggs are "soft peaked" notice the droop! And the finished product: the souffle! Apparently it came out of the oven all risen but then deflated while we were cooking the pad thai [intermission] Chef Marco made us chocolates!!! mmmm talk about effective advertising! Another plate of chocolates! [/intermission] Pad Thai ---------- The Pad Thai finished. There was NO time to take pics of the process as it all happened pretty fast! Chef Tony quote of the class: <someone help me fill this in>

Well....there's 81 bottles listed on vancouver island So I guess Aerie should have no supply issues hehe. Shelora is also a lucky one!

I bought some over the weekend. Evil evil stuff. I made Ganache out of it (thanks for the tips Lorna). Hmm I could try making hot coco mmmmm...My Precioussssss....you would be good in hot coco.....yesss

Wow I wanna peak inside tomorrow

Screw that, just open a new restaurant called "The Bar Diner" where the whole place is like a U shaped Bar with the kitchen kind of in the middle. Everyone gets to sit at the bar Only good for groups of 3 or less I figure ;p

We were in the okanagan (BC) in the summer and they had "Ambrosia Apples". Crispy, not too juicy and a little tart. We bought some "Harvest Moon" Cheese from a Winery called Poplar Grove (they also make an amazing tiger blue cheese which is mild for a blue but very rich). First I ate the blue with the apple and blissed out. Big smiles. Then I ate the harvest moon with the crackers. Solid, the harvest moon reminded me of a brie, mild in flavour but creamy. Then I took a slice of harvest moon and put it on the apple assuming this wouldn't work since the apple had such a powerful flavour. Wrong! The apple actually brought out an entirely new dimension of that cheese. Flavours I didn't taste in my initial cheese/cracker bite came rocking forward. I was so excited I forced by two friends to do the same. Their eyes popped out of their sockets. It was like discovering sliced bread! Apples and cheese! I always knew, but I apparently still know nothing! Amazing.

Do they SELL tea as well? OMG access to a good rooibos only a few blocks up from me would make me super happy!

I KNEW it! It was such a mild Blue I was thinking "could it be poplar grove blue tiger?" and it was! No wonder I was thinking elephant island crabapple when I ate it. I swear those two Naramatians were corroborating on those two items together. The Blackberry Port was very nice too. Reminded me of "John's Mistake" from Barry Bay Cheese Factory in Akaroa, New Zealand. He was uhh drinking port while making a harvest moon type cheese and spilled the whole bottle into the cheese. What a "mistake"!

I'm getting married soon. So should I invite you guys so we get a month's worth of mead? (for me that would be 2 bottles)